Rendering Beef Fat: What to Do with Leftover Chunks
If you’ve been rendering beef fat (tallow) and still have chunks left after 24 hours using the wet method, you might wonder … Read more
Bacon Making Methods with Steph
Ah, bacon – the sizzling, savory delight that elevates any breakfast or brunch experience. At High Caliber Products, we understand the importance … Read more
Homemade Vs Store Bought: What’s in your sausage?
Sausage Ingredients: Regular Smokies Pork Protein source Water Used primarily for texture. Sugar (Brown, Cane) Sweetener, used for flavor, as well as … Read more
Prepping Pork Cutlets with Francine from Cluck ‘n Cleaver
Using Deheated Mustard as a Binder in Sausage
What is the best binder to use when making sausage at home? Properly made sausage does not require a binder. Correctly mixed … Read more
Making a smokie without a smoker: How to with High Caliber Instructor Aaron McLaughlin
Home processing question for the sausage-making experts: A customer wants to make a Smokie without a smoker…Â They would like to use … Read more
Sous Vide Brisket Lunch
Sous Vide The best way our staff can be of assistance to you is by actually knowing about the products we sell. … Read more
Sous Vide Egg Jars with Sausage
Sous Vide Egg Jars with Breakfast/Andouille Sausage Looking for more healthy meal options for your family? This adaptable recipe is a crowd-pleaser … Read more
Dry-age steak at home with Umai
Age your beef at home with Umai Dry® Steakhouse Quality Beef at Home If you have ever had the privilege of enjoying … Read more
High Caliber Private Reserve Sausage
High Caliber Private Reserve Sausage Have you ever wanted to create a fresh sausage with your own spice blend? Attendees at our … Read more
